Simple Roasted Potatoes and Carrots with Onions

Finding a reliable side dish that works for busy weeknight dinners can feel impossible. After all, you want something that tastes great and pairs with almost anything, but you don’t have hours to spend in the kitchen, especially when you’re juggling work deadlines and getting the kids fed before their evening activities.

Thankfully, these roasted potatoes and carrots with onions solve that problem perfectly: they’re simple enough for a Tuesday night, require minimal prep work, and go with just about any main dish you can think of.

What Kind of Potatoes Should I Use?

Baby potatoes are perfect for this roasted recipe because they hold their shape well and have thin, tender skins that don’t need peeling. You can use any variety of baby potatoes – red, yellow, or purple all work great and will give you slightly different flavors and textures. If you can’t find baby potatoes, regular small potatoes cut into 1-2 inch pieces will work just fine too. Just make sure all your potato pieces are roughly the same size so they cook evenly. The waxy texture of these smaller potatoes means they’ll get crispy on the outside while staying creamy inside, which is exactly what you want for roasted potatoes.

Options for Substitutions

This simple roasted veggie recipe is super forgiving when it comes to swaps:

• Baby potatoes: Regular russet or red potatoes work great too – just cut them into similar-sized chunks so everything cooks evenly. You can even try sweet potatoes for a different flavor profile.
• Carrots: Feel free to swap in parsnips, turnips, or even chunks of butternut squash. Just keep the pieces roughly the same size as your potatoes.
• Italian seasoning: Don’t have Italian seasoning? Mix together dried basil, oregano, thyme, and rosemary in equal parts. Or try herbs de Provence for a French twist.
• Butter and olive oil: You can use all olive oil (about 4 tablespoons total) if you prefer, or substitute the butter with more olive oil or even avocado oil for higher heat cooking.
• Parmesan cheese: Romano or asiago cheese work well as substitutes. If you’re dairy-free, just skip the cheese or try nutritional yeast for a nutty flavor.
• Fresh parsley: Dried parsley works in a pinch (use about 2 teaspoons), or try fresh chives, green onions, or even fresh thyme for garnish.

Watch Out for These Mistakes While Roasting

The biggest mistake when roasting vegetables is overcrowding the pan, which causes them to steam instead of getting that golden, caramelized exterior you’re after – spread everything in a single layer and use two pans if needed.

Another common error is not cutting your vegetables into similar sizes, so make sure your potato halves and carrot chunks are roughly the same thickness so they cook evenly and finish at the same time.

Don’t skip preheating your oven to at least 425°F before adding the vegetables, as a hot oven is essential for proper browning, and resist the urge to stir too frequently – let them sit undisturbed for at least 15-20 minutes to develop that crispy crust.

For extra flavor, add the parmesan cheese during the last 5 minutes of roasting rather than at the beginning, which prevents it from burning while still giving you that nice cheesy finish.

What to Serve With Roasted Potatoes and Carrots?

These roasted potatoes and carrots make a perfect side dish for just about any protein you have on hand. They pair beautifully with roasted chicken, grilled steak, or baked salmon since the Italian seasoning and parmesan complement most main dishes really well. If you want to make it a complete meal, try serving them alongside a simple green salad or some steamed broccoli to add more color to your plate. You could also toss in some grilled sausage or chicken thighs right into the roasting pan during the last 20 minutes of cooking for an easy one-pan dinner.

Storage Instructions

Keep Fresh: These roasted veggies taste great as leftovers! Store them in an airtight container in the fridge for up to 4 days. I actually think they’re almost better the next day because all those flavors have had time to meld together.

Freeze: You can freeze these roasted vegetables for up to 3 months in a freezer-safe container. Just know that the texture will be a bit softer once thawed, but they’re still perfect for adding to soups or casseroles later on.

Warm Up: To bring back that crispy goodness, spread the leftover veggies on a baking sheet and pop them in a 400°F oven for about 10-15 minutes. You can also reheat them in a skillet with a little oil over medium heat, stirring occasionally until they’re heated through and crispy again.

Preparation Time	10-15 minutes
Cooking Time	40-45 minutes
Total Time	50-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 18-22 g
• Fat: 48-54 g
• Carbohydrates: 110-120 g

Ingredients

For the roasted vegetables:

• 2 tbsp olive oil
• 1 tsp black pepper (freshly ground for best flavor)
• 1 tbsp Italian seasoning (I use McCormick Gourmet)
• 1 tsp onion powder
• 1 medium yellow onion (diced into 1/2-inch pieces)
• 1 tsp garlic powder
• 1/2 tsp salt
• 2 tbsp melted butter
• 1 lb small potatoes (halved for even cooking, like creamer or Yukon Gold)
• 1 lb carrots (cut into 1-inch pieces)

For garnish:

• 1/4 cup grated parmesan (adds a salty, umami finish)
• 2 tbsp chopped parsley

Step 1: Prepare Vegetables and Seasoning

• 1 lb small potatoes, halved
• 1 lb carrots, cut into pieces
• 1 medium yellow onion, diced
• 2 tbsp melted butter
• 2 tbsp olive oil
• 1 tbsp Italian herb blend
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1/2 tsp salt

Preheat your oven to 400°F (200°C).

Line a baking sheet with parchment paper for easy cleanup.

In a large mixing bowl, combine the halved small potatoes, cut carrots, and diced yellow onion.

Add the melted butter, olive oil, Italian herb blend, garlic powder, onion powder, salt, and black pepper.

Toss everything together thoroughly so the vegetables are evenly coated with the seasonings.

Step 2: Bake the Vegetables

• prepared vegetables from Step 1
• 1/4 cup grated parmesan

Spread the seasoned vegetables in a single layer on the prepared baking sheet.

Sprinkle the grated parmesan evenly over the top of the vegetables.

Place the baking sheet in the preheated oven and bake for 40-45 minutes, or until the potatoes and carrots are tender and starting to turn golden brown.

I like to check once or twice during baking and give the vegetables a gentle stir for even roasting.

Step 3: Garnish and Serve

• 2 tbsp chopped parsley

Remove the pan from the oven.

Sprinkle the chopped parsley over the roasted vegetables for a fresh burst of color and flavor.

Serve immediately while hot.